A Great Start to Grilling Season—Chicken Rhubarb

I know grilling season really could have started weeks ago, but in my house, the kickoff was last night—and it was fantastic!   Most of the time, I’m one to sit at the dinner table and analyze tweaks that could have made the meal better.  I try not to, because what I see as valuable analysis to help future meals comes across to Aurora as complaining, and she says it interferes with her ability to enjoy the meal at hand.

But that’s another topic altogether…. This meal had almost nothing to quibble about—except for the fact that I was so wrapped up in making and eating it, I neglected to take any pictures.

Much of the meal was standard fare on my grill—grass-fed steak, potatoes, red peppers, garlic, mushrooms, mangoes, bananas… par for the course.  But since Angstrom hasn’t been much of a carnivore and one of the few animal proteins he’ll eat some of is chicken, I got some chicken tenderloins and threw them on the grill; and because I had it in the fridge and I needed to cook it while it was still reasonably fresh, I cut some rhubarb into 3-inch lengths and grilled it, too.

The tartness of the rhubarb (seasoned with butter and ginger) went perfectly with the chicken (seasoned with salt and cinnamon).  It was such a nice combination, I brought some for my lunch today—instead of leftover steak!  Now, that’s saying something.

If you want to grill rhubarb, too– a couple of notes from the session: I started it off over indirect heat, but it seemed to respond better to direct heat.  This was fairly late in the grilling process, so the coals were already past their peak heat and on the descending side of the slope.  One flip and pull them from the flame as they soften—you don’t want it to overcook.  It would also match well with pork.

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